Banoffi with a twist ....

Ok boiling the condensed milk in a can for 2 to 2 ½ hours is a pain so what I do is boil 6, 12 to 24 cans at a time depending what gig I'm doing, completely submerge the cans in a very large pot, keep topping up the water as needed, boil for 2 1/2 hours, cool and store the "Banoffi mix" in the cupboard or fridge (unopened the Banoffi caramel will keep for at least 6 weeks) Beware ...... make sure when boiling the condensed milk that the cans at all time are covered by water as I can tell you and this happened to me, I took my eye of the ball one day, what an explosion I had in the kitchen and what a mess !

Once the caramel is pre done this is a very quick dessert to assemble, for this reason I made it many times at gigs and for two good reasons, the number of crew and artists would chop and change from hour to hour and it's delish ! I'm being a bit fancy here and serving them in a glass, perfect for a dinner party to impress your friends and family.

Here we go …

1 can "cooked" condensed milk

250g box of Italian almond biscotti (deli or good supermarkets)

2 tbsp crémé de cacao (off licensed or some supermarkets)

15g dark chocolate thin shaving (for garnish)

2 tbsp toasted sliced almonds (for garnish)

150ml fresh cream whipped

3 firm ripe bananas

½ tsp lemon juice or lime juice

Good pinch of sea salt flakes (I always used maldon sea salt)

1.In a food processor whizz the biscotti to a slightly crumb, transfer to a bowl and mix in the crémé de cacao blend with a spoon.

2.Tranfer the caramel to a bowl add the sea salt and mix well.

To assemble

Put 2 heaped tbsp of the boozy crumb in the middle of each glass repeat for each glass, top with 2 tbsp of the salted banoffee crémé

Slice the bananas,add the lemon juice or lime juice and gently toss, evenly distribute the bananas to each glass, top with fresh cream, shaved dark chocolate & toasted almond.

Enjoy

Denise

Ps Please feel free to post any questionsin the comment box and I'll be more than happy to have a chat ...